If I had to do this, I think I'd make the two batters, spoon some of each into my cupcake liner and swirl it around with a toothpick or a skewer. I don't see why it wouldn't work, although I admit I've never tried it.
I have tried this and it did not work out, my scratch chocolate cake did not mix well with my butter and it just rose to the top..not sure why. Hopefully someone else can help..
...make the two batters, spoon some of each into my cupcake liner and swirl it around with a toothpick or a skewer.
Marianna is correct. I've made marbled cupcakes many times and her method is exactly what I do. It's also important to use the same recipe for both white and chocolate batters so they bake the same. Try using a marble cake recipe. If you want a little dome, add extra flour to the batter and start the cupcakes at a higher temp then turn down after five minutes.
Marianna46, MimiFix, or whoever knows the answer,
Do you make your marble by making 2 separate batters or by taking a small amount of batter and adding cocoa powder? Also, If you do both batters, have you tried it with original WASC and Amazing chocolate WASC? I was going to do the cocoa powder method but i'm not sure because it probably won't taste much like chocolate.
I use the same batter so the marbled product bakes at the same time/temp. I mix a little cocoa with oil and stir until no lumps. Then I remove some of the plain batter and mix in the cocoa/oil. (A touch of instant coffee powder or cinnamon is also nice added to the cocoa.)
I've used the basic WASC and the Amazing Chocolate WASC together and they've worked out fine. I also add some coffee to all my chocolate batters. Cinnamon, you say, MimiFix - hmmm, or rather, yummmm!
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